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Business Info

Restaurant: YWCA FAMILY CENTER
Address: 900 Harvey Ct, Columbus, OH 43219
Total inspections: 14
Last inspection: Nov 5, 2012

Score
(the higher the better)
98

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Violation descriptions and comments

PIC: Shannon
Changed date on placard.

II. Personnel Cleanliness (+)
Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles

III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hands are properly washed when required

IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
V. Thawing (+)
Foods are thawed in accordance with OAC .

VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Potentially hazardous foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked potentially hazardous foods are cooled from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
Hot foods are being held at 135 F and cold foods are being held at 41 F

VIII. Date Marking/Time as a Public Health Control (+)
Ready to eat potentially hazardous foods are date

THE PIC WAS JOVONI.
THE GREEN PLACARD WAS UPDATED.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)HAIR RESTRAINTS WORN BY FOOD EMPLOYEES.
III. Hand washing, Prevention of Contamination from Hands (+) HAND WASH SINKS SUPPLIED/SINGLE USE GLOVES USED TO HANDLE RTE FOODS.
IV. Person in Charge/Demonstration of Knowledge (+) ALL EMPLOYEES HAVE ATTENDED SERVSAFE OR PIC CLASS.
V. Thawing (N/A)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+) FOOD DATEMARKED DURING STORAGE.
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+)
XII. Chemical (+) CHEMICALS STOED IN SEPARATE ROOM.
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) PROVIDED AND USED. DISPLAYED IN ALL COOLERS.

Delivered and reviewed inspection report.

PIC Jovoni. Green sign updated.

(-)*see violations on standard report
Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) servsafe certified
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated

PIC Jovoni. Green sign updated.

(-)*see violations on standard report
Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) servsafe certified
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated

Pic Jovoni
updated green Sign no violations

Discussed
Provided information
I. Employee Health (+)OK
II. Personnel Cleanliness (+)OK
III. Hand washing, Prevention of Contamination from Hands (+)Washed often
IV. Person in Charge/Demonstration of Knowledge (+)serve Safe
V. Thawing (+)Walk-in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All temps below 42
IX. Consumer Advisory (+)NA
X. Highly Susceptible Populations (+)NA
XI. Protection from contamination (+)All covered
XII. Chemical (+)labeled, Stored properly
XIV. Transporting Food off Premise (+)NA
XV. Temperature Measuring Devices (+)provided

THIS FACILITY WAS INSPECTED AND CONSULTED DUT TO THE CONFIRMED CASES OF SHIGELLA. SPOKE WITH JOYCE SWAYNE (DIRECTOR) ABOUT THE CENTER AND SOP'S CONCERNING EMPLOYEE ILLNESS LOGS, SANITIZER USAGE, AND GENERAL SANITATION ISSUES. JOYCE CONFIRMED THAT THE STAFFHAS ATTENDED THE FOOD SAFETY CLASSES AT THE HEALTH DEPT. NO CERTIFICATES WERE OBSERVED. PLEASE HANG THEM UP FOR PUBLIC VIEWING. A COPY OF THE EMPLOYEE ILLNESS REGULATIONS AND A COPY OF THE EMPLOYEE ILLNESS LOG WAS LEFT WITH JOYCE. GENERAL SANITATION LOOKED FINE. THE KITCHEN WAS NOT IN OPERATION AT THE TIME OF INSPECTION.

PIC- Shannon
Inspection report discussed and reviewed with PIC.
Updated green sign.
NOTE: PIC stated heat strips or max registering thermometer will be provided. Dish machine was working properly with a final plate rinse temp of 163 F at time of inspection.

PIC- Shannon
Discussed points with PIC at time of inspection.
Provided information.
I. Employee Health (+)
Management is aware and has a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager is certified in food safety, through ServSafe.
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+)
Foods are thawed in accordance with the OAC.
Under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
PIC stated items are cooled using an ice bath or ice wand, for example with soups. Items are then placed in cooler for further cooling and refrigeration before they are reheated.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants